Porso Millet / panivaragu upma


Upma is the most comfort food, can be prepared in a jiffy but least inviting and that too …..when it’s made of millets. Once in a while it’s ok to have millet upma , which is little slimy and I’m very particular that it should have a proper likeable accompaniment like sambar or white or green chutneys and some times in winter or rainy days, it  goes very well with tomato pickle. So change it according to the season & your mood. In the southern part of India, upmas are very common and it has lot more varieties. We can prepare upma with almost all types of millets, rice kurunai(broken rice), samba wheat broken, semolina  and vermicelli. I’m going to give you the basic upma recipe and it can be modified a lot by adding vegetables like carrot, beans, tomato , cabbage and green peas. Sometimes I used to add boiled leftover toor dal or boiled black chana to the   Upma……it’s all about your taste and limitless imagination.


If you love this upma and had a thought of trying then scroll down a little and click like and follow buttons and with that same enthusiasm share your comments and tag me on Instagram @ Abysenthil27.


🍚 Porso millet/panivaragu -1 cup

🍚 Finely chopped onions -1 large size

🍚 Green chilli – 2

🍚 Red chilli -1

🍚  Grated ginger -1/2 tablespoon

For tempering

🍚 mustard -1/2 teaspoon  

🍚 Split urad dal- 1/2 teaspoon  

🍚 Cumin seeds/ jeera – 1/2 teaspoon  

🍚 Bengal gram/chana dal – 2 tablespoon

🍚 A sprig of curry leaves  

🍚 Asafoetida / hing – 1/4 teaspoon

🍚 salt and pepper for seasoning  

🍚 3 tablespoons of olive oil / any vegetable oil

🍚 1 tablespoon of extra virgin coconut oil (optional)


Wash well and soak the millet for minimum half an hour.  

-Mean while finely chop the onions, ginger and split green chillies.

– Heat a thick bottomed pan / cooker at medium flame. Pour oil and add the ingredients one by one mentioned for tempering .Then add red and green chillies, ginger & then onions. Sauté well until the onions are done.

-Add water now . For millet upma the proportion of water should be 1:3, millet needs more water to get cooked and it takes little extra time than other upmas. Add salt and pepper. Once the water started boiling add soaked millet and close the lid. Allow it to cook in sow flame. In between do check and give a nice stir.

– When almost done add the coconut oil which enhances the taste and flavour of this upma.

– If you’re preparing it in pressure cooker then after adding the millets close the lid and cook it for 4 to 5 whistles in medium flame.  

Serve it with the best accompaniment.







Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s